Open AccessEffect of Extraction Conditions on Total Polyphenol and Flavonoid Content of Sugar Apple Seeds (Annona squamosa L.)
Author(s) -
Van Thuy Nguyen,
Ngoc Quy Nguyen,
Nguyễn Văn Mười,
Mai Huỳnh Cang
Publication year - 2020
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2020.22265
Subject(s) - chemistry , flavonoid , extraction (chemistry) , polyphenol , sugar , solvent , annona squamosa , chromatography , ethanol , reducing sugar , methanol , food science , botany , organic chemistry , antioxidant , biology
The objective of this study was to determine the optimal value of factors affecting the extraction ofphenolic compounds from sugar apple seeds. The effects of solvent nature (ethanol, methanol andwater), solvent concentration (40, 60,80 and 100%), solid-to-solvent ratio (2.5/100, 5.0/100, 7.5/100and 10 mg/100 mL ), extraction temperature ( 40, 50, 60 and 70 ºC ) and extraction time (60, 120, 180and 240 min) were investigated. Total phenolic content and total flavonoid content were used for thedetermination of phenolic compounds of sugar apple seeds extract. Experimental results showed thatall the examined parameters had statistically significant (p < 0.05) effects on phenolic compoundextraction. The optimal extraction conditions were as follows: extracting solvent 80% ethanol,sample-to-solvent ratio 5 g/100 mL, extraction contact time 120 min and extraction temperature 60 ºCwith values of 356.92 ± 9.27 mgGAE/100g DW, 240.03 ± 6.16 mgQE/100g DW for the total phenoliccontent and the total flavonoid content, respectively.